A PATRIOTIC PLATE: National Day Waffles and a Red Velvet Shake from Spathe Public House. CRAB CITY: Try an Italian version of what is arguably a national dish at Jamie's.

A PATRIOTIC PLATE: National Day Waffles and a Red Velvet Shake from Spathe Public House. CRAB CITY: Try an Italian version of what is arguably a national dish at Jamie's.


    Aug 08, 2016


    HOW do you show your love for Singapore? By doing what we do best, naturally - eat and shop. Here's a look at some specially created National Day menus.

    Dim sum with a local twist

    Cantonese restaurant Yan at the National Gallery Singapore is a popular spot for dim sum but, this month, traditional and familiar options get the Singapore touch.

    Think pan-fried chilli crab meat buns, steamed xiao long bao with bak kut teh soup, Nanyang prawn soup dumplings, and steamed Hainanese chicken sticky rice wrapped in lotus leaf.

    It sounds like a cliche but with its location in the National Gallery, one of Singapore's most important heritage sites, Yan offers the perfect backdrop for a Singaporean bite.

    Yan's August Dim Dum Special

    is available till Aug 31 at

    Yan, National Gallery Singapore,

    1 St Andrew's Road, #05-02.

    For reservations, call 6384-5585.

    Red and white desserts

    Casual dining outlet Spathe Public House is celebrating National Day on a sweet note, with two limited-edition desserts.

    Dig into National Day waffles - served with a drizzle of blackcurrant sauce, dusted with icing sugar and garnished with blackberries and strawberries. It is served with vanilla ice cream and topped with red velvet cake crumbs and pistachio nuts.

    The waffles are served on a Singapore flag made of red cream cheese sauce, with the stars dusted with icing sugar.

    A second dessert option is the Red Velvet Shakes, made of red velvet and vanilla ice cream, topped with iced gem biscuits, dark chocolate sauce and rainbow sprinkles, cubes of red velvet cake, strawberries, and honeycomb.

    The National Day Waffles and Red Velvet Shake is available till Aug 9, at Spathe Public House,

    8 Mohamed Sultan Road #01-01. For reservations, call 6735-1035.

    Jamie's Italian Chili Crab

    Jamie's rendition features wok-fried Sri Lankan crab paired with a homemade chilli sauce concocted from red chillies, white wine vinegar, brown sugar, tomato puree, lemongrass and coriander.

    A spokesman for the restaurant says its chilli crab is less sweet and much spicier than the usual ones.

    Instead of mantou, housemade chilli focaccia will be served.

    Jamie's Italian Chili Crab

    is available till Aug 14 at

    Jamie's Italian VivoCity and Forum. For reservations, visit

    Nostalgic Western flavours

    Restaurant Ember's chef Alex Phan draws inspiration from his school-day dining experiences when creating his special National Day menu.

    The two- or three-course set lunch has all the classic flavours and nostalgic presentation of the western hawker stall but with quality produce and an updated twist.

    On the menu is Cheesy Corn on Cob - roasted local corn with a generous heap of bonito flakes.

    For mains, choose between the pan-seared market pork chop drizzled with red wine sauce and with classic sides of coleslaw and baked beans, or the pan-seared sirloin with truffle fries and garden salad.

    For dessert, consider ice cream, creme brulee or apple crumble.

    Nostalgic Western Flavours menu is available till Aug 12 for lunch at Restaurant Ember,

    50 Keong Saik Road.

    For reservations, call 6347-1928.

    Colonial-style dishes

    On regular days, Mo'mor Izakaya is Japanese-European-inspired and serves tapas and grilled plates.

    But that is not stopping veteran chef Martin Woo from cashing in on National Day with two colonial-style dishes: Hainanese pork chop and Hainanese oxtail stew.

    The pork chop is perfectly deep-fried to a golden brown, with a sweet and sour glaze drizzled over it.

    For a healthy balance, the pork is served with thinly sliced onions and snap peas.

    The Hainanese oxtail stew is cooked for eight hours and all the goodness of the ingredients are retained.

    A medley of broccolini and carrots add crunch to the dish.

    The vegetables and the tender, flavourful oxtail sit on a layer of potato puree that enlivens with its sweetness.

    Colonial style dishes are

    available till Aug 9 at

    Mo'mor Izakaya, 56 Tanglin Rd,

    #B1-01, Tanglin Post Office.

    For reservations, call 6463-8080.

    The Little Red Dot Burger

    Chicken rice may be Singapore's unofficial national dish but who can say no to some smoky satay ayam?

    The Butchers Club Burger is paying homage to humble satay with its limited-edition The Little Red Dot Burger.

    The 140g grilled juicy chicken patty is paired with crunchy cucumber strips, freshly shaved red onions, caramelised pineapple lathered in rich ginger peanut sauce and served between two sesame buns.

    Accompanying the burger are fries seasoned with curry powder and SG Fling - a Singapore Sling-inspired vodka-based cocktail.

    The National Day Set Menu is available till Aug 10, at The Butchers Club Singapore, 3A River Valley Road, #01-01 Clarke Quay.

    Japanese-inspired cocktails

    Teh-peng and kopi-o may be Singapore's unofficial national drinks but, for National Day, why not try something different?

    Japanese bar manager Shinya Koba and bartender Gento Torigata from Cache cocktail bar are showing their love for their adoptive home with three cocktails concocted from familiar local ingredients.

    Starting with For Pandan's Sake, Mr Koba concocts a sweet gula melaka-like mixture made by reducing sake and kokutou, which is Japanese brown sugar.

    The cocktail is made using coconut rum, sake-kokutou reduction, pandan paste, pineapple juice and coconut cream.

    Think of it as an alcohol-spiked chendol.

    The second cocktail is the Tofully Annin, inspired by Japan's annin tofu, a traditional almond dessert.

    Tofully Annin is made using vodka, amaretto, apricot brandy, milk and citrus.

    Imagine local bean curd but presented in liquid form.

    Those who like tea may want to try the Cha Cha Cha, which uses tea from Sri Lanka and Japan.

    After infusing rum into Ceylon tea, roasted Hojicha, lemon grass and chrysanthemum are added to the balance with a piece of lychee at the side.

    Japanese inspired National Day cocktails are available till Aug 31 at Cache, 27 Club Street.

    For reservations, call 9678-0027.